Fresh Summer Meals

The weekly farm share had a bunch of kale, three large beets, carrots, onions, romaine, blueberries, lemongrass and eggs. With temperatures rising, I was feeling determined to make a light dish perfect for these hot New York nights. I decided on a nutrient-rich kale salad with a delightful beet soup.While I was in California last month, Adam picked out a powerful Kitchen Aid blender that has been used daily for blueberry smoothies, protein drinks, and strawberry yogurt. Yummilicious!

Kale Salad

4 cups of kale - chopped

1/2 cup red and white onion - cut into small chunks

1/2 cucumber - bite sized pieces

10 cherry tomatoes- sliced in half

1 tbsp. vegetable oil

1 3/4 red wine vinegar or apple cider vinegar

1/2 tsp salt & pepper

1/3 cup sugar

Optional Toppers: Chickpeas and/or boiled egg

In a bowl, whisk the vegetable oil, vinegar, salt, pepper and sugar. 

Add the tomatoes, onion and cucumber and set aside to pickle for 10 minutes in the refrigerator.

Strain the tomatoes, onions and cucumber out of liquid and add to a separate bowl with the chopped kale. Pour 1/3 of the remaining liquid on top of the kale and vegetable and combine. 

Beet Soup 

Three large beets, ends trimmed

Two carrots, cut in half

1 garlic clove, chopped

Cilantro, finely chopped

1/2 cup vegetable broth

1/3 tsp salt & pepper

1/2 tbsp olive oil

Optional: Greek Yogurt as topping

Bring water to a boil in a large pot. Add beets and carrots. Boil until tender for approximately 30 minutes. In a separate pot, add the garlic clove, vegetable broth, salt, pepper and olive oil to a boil. Turn down heat, and let simmer while the beets and carrots cook.

When the beets and carrots are tender, drain water from pot and use a paper towel to carefully remove the skin off the beets (they should easily slide off). Use a knife to quarter the beets and put in the blender or food processor. Add carrots. Slowly add in the liquid broth using the chop setting and then increasing to a liquify setting. The soup should be a lovely shade of dark pink and you can serve it with the chopped cilantro on top and a spoon of Greek yogurt for added flavor. 

Adam seemed to enjoy these latest creations too. I will definitely make these again!